Strawberry Banana whole wheat Muffins
- 2 cups whole-wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ teaspoon salt
- 4 ripe bananas
- ½ cup packed light brown sugar
- ¼ cup coconut oil, melted and cooled
- 1 large egg
- ½ cup Chobani Greek Yogurt – I used vanilla
- 2 tsp pure vanilla extract
- 1 ¼ chopped strawberries
- 1 tbsp butter, melted
- ¼ cup light brown sugar
~ Preheat the oven to 350 & line a muffin pan with paper liners and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and salt and set aside. In a KitchenAid, add the ripe bananas and mix until mashed well; then add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Slowly stir in the dry ingredients and mix until everything is combined. Remove the bowl from the KitchenAid and gently fold in the chopped strawberries.
Fill 16 muffin liners three-quarters full – or full for a 12 cup tin. Mix together the butter and brown sugar and add the crumble mixture on top of each muffin. Bake for 25 minutes or until a toothpick inserted into center comes out clean.